This recipe works great with swiss chard, kale or spinach!
- Greens (more than you think)
- Olive oil (2 tablespoons)
- Garlic cloves (2, more if you like garlic a lot!)
- Pepper flakes (pinch)
- Salt and Pepper (pinch)
- Balsamic (1 to 2 teaspoons)
Prep: Bunch up all your greens and cut them into about 1/2 ribbons. Cut more than you think, it cooks down a bunch! With some of these you can include some of the stem as well for extra crunch. Chop up 2 cloves of garlic into small pieces.
Heat about 2 tablespoons of olive oil on medium to medium high heat, we love to use cast iron for all our cooking. Any skillet or pan should work. When the oil is hot add in your chopped garlic until it is fragrant. Add in a pinch of chili flakes and then pile in the greens. Use a tongs to turn and toss the greens, they will quickly start to wilt down and soften up. After they are mostly cooked down add in a splash of balsalmic vinagar. We try to serve and eat them right away. The truth is in what we tell the kids, they are best hot/warm! 🙂